CAFE Weekly News

Jun 26, 2017, 15:32
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And the winners are...

09 May 2016


The Idaho Potato Commission (IPC) Award for Innovation Recognizing Student Run Operations Secondary School Winner:  Broadmoor Bistro at the Shawnee Mission School District in Kansas Postsecondary School Winner:  The Pastry Kiosk and Dining Lab at the Culinary Institute of New York/Monroe College.
The Sysco Educators of the Year
Secondary Winner:  Cary York, Jessamine County School System, Kentucky
Runner Up:  Ana Plana, MAST Academy, Florida
Postsecondary Winner:  Michael Riggs, Southcentral Kentucky Community and Technical College
Runner Up:  Patrick Hayes, Culinary Institute of New York/Monroe College
CAFÉ/Kendall College Green Award
Winner:  Santa Rosa Junior College, Santa Rosa, California
Runner Up:  Triumph High School, Cheyenne, Wyoming
Thank you to the three Judging Committees who put in long hours reviewing the applications and discussions on conference calls.
And THANK YOU to the amazing applications we received for these categories.  The work going on around the country in your programs all qualify as winners!  Personally, since I began in culinary education in 1985, I cannot believe the progress in all areas of foodservice training. 
We encourage everyone to start thinking about the 2017 Awards as they all provide cash and/or complimentary conference registrations.
Congratulations to the winners and runners up!  You will see them at the CAFÉ Leadership Conference where many of them will be hosting roundtable discussions at the Saturday lunches and you will meet them at the award session on the opening night of the conference.


The Wisconsin Cheese Externship Program has a deadline of Monday, May 23rd.  A winning team consists of an instructor and his/her student going on an incredible learning journey in Wisconsin in August.  For more information, go to


MEET Alexandra  Zeitz, the Food Lab Manager at Drexel University.  She will be preparing her prize-winning recipe makeover of a country ham with red eye gravy and grits dish.  The new version will feature Country King Trumpet Mushrooms with Lipton and Knorr Red Eye Gravy and Cauliflower.

You'll get to taste this recipe and meet the winner at the opening night reception, June 23rd, in Chicago.

Congratulations Alexandra!  And thank you to Unilver Foodsolutions who has been such a strong supporter of CAFÉ for many years.  Their corporate chef, Steve Jilleba, CMC, will be teaching a Master Class to attendees of the conference on Thursday afternoon, from 3-6 p.m.  If you haven't signed up for a class yet, there are still seats left!



Take five minutes to fill out this survey and be entered into a drawing for a colorful Dexas Watermelon Cutting and Serving Board (17.5 by 12-inch)
Our commodity board partners, such as the National Watermelon Board, want to hear from YOU!
Do you use watermelon in your classes? If so, how? And what, if anything, holds you back from teaching watermelon applications?
The drawing will be May 25th! 
BONUS! The National Watermelon Board and the Mango Board are sponsoring a master class from 3-6 p.m. on June 23 rd as part of CAFÉ's annual Leadership Conference. Attendees will get hands-on practice, receive a carving set, and learn some great activities for the classroom. 
Go to for more information about the class and the conference.


Plan for one of CAFÉ's upcoming events!
Food & Media Arts-learn about methods of communicating in the years to come!  Blogging, social media, publicizing, writing, photography and more!
September 30-October 2, 2016 in Denver!  Go to for registration and hotel information.
5th Annual Deans and Directors Retreat-another terrific year of sharing our challenges and opportunities!  Special this next year is a keynote by Jack Uldrich, famed futurist.
February 10-12, 2017 in New Orleans!


CAFÉ has twice bumped up its block of rooms at the Allegro.  The last time they gave us a very few rooms and at a slightly higher rate of $204 per night.  Please let us know if you are having problems getting a room and we'll try to come up with options. 

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